You Taste With Your Nose
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What this talk is about
The Hang Theory. A lecture series by Hang Dallas.
One speaker. One big idea. One good room.
Where · 2700 SWISS Event Space.
When you have a cold and dinner tastes like cardboard, the problem is not your tongue. Most of what we call flavor is actually smell, detected not through the nostrils but through a back channel that carries aroma from the mouth to receptors in the nose. Dr. Robert Pellegrino walks through the mechanics: the five tastes the tongue can register, the thousands of odors the nose can distinguish, and the way the brain knits them together into a single sensation we mistake for taste. He covers why expectation bends perception, what happens when smell is lost, and what research reveals about the sensory thresholds of trained tasters.
How the night goes
Doors at 6:00 PM. Come early, grab a drink and something to eat, settle in.
Robert takes the floor at 7:00 PM.
Questions from the room near 7:45 PM.
Afterward, stay for a glass of wine with Robert. The best conversations happen then.
Who's speaking
Robert Pellegrino
Dr. Robert Pellegrino is an assistant professor of sensory science at Texas A&M and an affiliated scientist at the Monell Chemical Senses Center, specializing in smell and texture perception. With doctorates in Food Science and Medical Research, his research supports both fundamental discovery and translational outcomes, informing product development, sensory evaluation methods, and interventions to improve food enjoyment and nutrition. His laboratory also operates the Texas A&M Sensory Science Facility, serving academic and industry partners. The author of a published cookbook on smell loss and over 50 peer-reviewed publications, he helped develop the widely used Scentinel diagnostic test and serves on the leadership team for the Global Consortium of Chemosensory Research (GCCR) and International Society of Neurogastronomy (ISN).
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2700 SWISS Event Space · Dallas, TX